If you’re ready to upgrade your cookie game, get excited for Chewy Peanut Butter Butterfinger Cookies! These treats are a dream come true for anyone who loves peanut butter and a bit of candy bar crunch. Imagine all the classic nostalgia of peanut butter cookies, but with soft, chewy centers absolutely bursting with pockets of rich chocolatey Butterfinger pieces. If you’re searching for a one-bowl, crowd-pleasing dessert that disappears in minutes, you’re in the right place.
Ingredients You’ll Need
These Chewy Peanut Butter Butterfinger Cookies call for pantry staples plus one special candy bar twist. Each ingredient brings something unique to ensure a delicious texture and bold flavor in every bite.
- Unsalted butter, softened: The backbone of a tender, rich cookie and essential for the chewy texture we all crave.
- Creamy peanut butter: Choose your favorite creamy variety for an ultra-smooth, nutty backbone that pairs perfectly with the Butterfinger bits.
- Granulated sugar: Brings sweetness and helps the cookies develop a golden, chewy-inch exterior.
- Light brown sugar, packed: Adds a subtle molasses note and keeps the centers fabulously moist.
- Large egg: Binds everything together and creates structure, so your cookies hold together after the first bite.
- Vanilla extract: Rounds out the flavors and adds that bakery-fresh aroma you can’t resist.
- All-purpose flour: The classic choice for perfect cookies—firm yet soft and never cakey.
- Baking soda: Gives your cookies just the right puff and lift, ensuring they don’t turn out flat.
- Salt: A little pinch balances the sweetness and makes every flavor pop.
- Chopped Butterfinger candy bars: The star ingredient! Brings an irresistible crispy toffee-like crunch and unmistakable candy bar fun.
How to Make Chewy Peanut Butter Butterfinger Cookies
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 350°F so it’s ready as soon as your dough is mixed. Line a large baking sheet with parchment paper—this prevents sticking and encourages even browning for that perfect cookie texture.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, beat together the softened unsalted butter, creamy peanut butter, granulated sugar, and packed light brown sugar. Mix until it’s light and fluffy, about 2–3 minutes. This step is all about building air into the dough for a soft, chewy bite and setting a dreamy peanut butter base.
Step 3: Add the Egg and Vanilla
Crack in your egg and pour in the vanilla extract. Stir until everything is thoroughly combined. The egg helps hold the cookies together and adds richness, while the vanilla brings out all the nuanced flavors you crave in these Chewy Peanut Butter Butterfinger Cookies.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, stirring just until a soft dough forms. Don’t overmix—it’s the secret to keeping your cookies melt-in-your-mouth tender!
Step 5: Fold in Butterfinger Pieces
Add the chopped Butterfinger candy bars and gently fold them into the dough. Every generous scoop ensures plenty of chewy peanut butter cookie with those classic Butterfinger nuggets in every bite.
Step 6: Portion and Bake
Use a heaping tablespoon (or cookie scoop) to portion dough onto your prepared baking sheet, spacing each ball about 2 inches apart. Bake for 10–12 minutes, just until the edges are golden and the middles are set but still soft—this is the key to achieving ultimate chewiness! Let them cool for 5 minutes on the pan, then transfer to a wire rack to cool completely. The scent alone will make it nearly impossible to wait!
How to Serve Chewy Peanut Butter Butterfinger Cookies
Garnishes
For a special finishing touch, sprinkle extra chopped Butterfinger pieces on top of each cookie right after baking, while they’re still warm. You can also drizzle with a little melted chocolate or even a dusting of flaky sea salt to elevate the sweet-salty flavor. These little details add a bakery-worthy flourish and a bit of extra crunch in every bite.
Side Dishes
Pair your Chewy Peanut Butter Butterfinger Cookies with tall glasses of cold milk or creamy vanilla milkshakes for the ultimate nostalgic treat. For grown-up gatherings, try serving them alongside a cup of robust espresso or a scoop of peanut butter ice cream to double down on those rich, nutty flavors.
Creative Ways to Present
Arrange your cookies in a tall stack tied with twine for a perfect homemade gift, fill a festive cookie tin for holidays, or even sandwich a scoop of ice cream between two Chewy Peanut Butter Butterfinger Cookies for an unbeatable dessert. Kids and adults alike can’t resist turning these into cookie sundaes or party favors!
Make Ahead and Storage
Storing Leftovers
After your cookies have cooled, store them in an airtight container at room temperature for up to five days. If you layer the cookies, separate them with a sheet of parchment paper to keep the Butterfinger pieces crisp and the cookies soft and chewy for days.
Freezing
For ultimate convenience, shape the dough into balls and freeze them unbaked on a tray. Once solid, transfer them to a freezer-safe bag. Bake straight from frozen, adding 1–2 extra minutes to the baking time. You can also freeze baked cookies, well-wrapped, for up to 2 months and thaw as needed for an instant treat.
Reheating
If you’re craving that just-baked warmth, pop a cookie in the microwave for 10–12 seconds. This softens the cookie, slightly melts the Butterfinger bits, and brings the magic right back—even days later!
FAQs
Can I use chunky peanut butter instead of creamy?
Yes, you can swap in chunky peanut butter for an extra crunch. Just keep in mind, the texture of your Chewy Peanut Butter Butterfinger Cookies will be a bit more rustic, but still deliciously chewy and full of nutty bites.
How finely should I chop the Butterfinger bars?
Chop the Butterfinger bars into small, bite-sized chunks, about the size of a chocolate chip. This way, every bite of your Chewy Peanut Butter Butterfinger Cookies has plenty of crispy, candy-packed goodness without overpowering the cookie.
Can I make these cookies gluten-free?
Absolutely! Substitute a good quality 1:1 gluten free baking flour for the all-purpose flour. The results may be just a touch softer, but the peanut butter and Butterfinger flavors will shine right through.
Can I double the recipe?
Of course! Simply double all the ingredients. You may want to bake in batches or use two baking sheets so the cookies have space to spread and bake up perfectly chewy every time.
What should I do if I can’t find Butterfinger bars?
If Butterfinger bars aren’t available, you can substitute with any crispy, peanutty candy bar, or even try toffee bits for a similar experience. The cookies will be slightly different, but still delicious and loaded with sweet crunch.
Final Thoughts
There’s something truly irresistible about these Chewy Peanut Butter Butterfinger Cookies: the perfect marriage of gooey, chewy peanut butter goodness and crackly, candy bar magic. Whether you’re baking a batch for movie night, a school treat, or just as a sweet pick-me-up, this recipe is guaranteed to make you—and everyone around you—smile. Give them a try, and I promise, they’ll become an instant favorite in your kitchen!
Print
Chewy Peanut Butter Butterfinger Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of peanut butter and Butterfinger candy bars with these chewy and irresistible cookies. Perfect for satisfying your sweet tooth!
Ingredients
For the cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups chopped Butterfinger candy bars
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Add Butterfinger: Fold in the chopped Butterfinger pieces.
- Bake: Scoop the dough into heaping tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, slightly underbake and let the cookies finish setting on the pan.
- Store in an airtight container for up to 5 days.
- You can freeze cookie dough balls and bake from frozen with 1–2 extra minutes of bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 13 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
